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Chateau Respide Medeville Blanc 2013

Bordeaux White Blends from Graves, Bordeaux, France
    0% ABV
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    Chateau Respide Medeville

    Chateau Respide Medeville

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    Chateau Respide Medeville, Graves, Bordeaux, France
    Image of winery
    Julie and Xavier Gonet-Medeville are, in many ways, the first couple of French wines. Both hail from storied winemaking families: Julie’s family is famous for its incomparable Chateau Gilette, and Xavier comes from a long line of Champagne growers in Le Mesnil. Leading a new generation of winemakers, they bring their family knowledge, methods and passion to the many wines they now make together.

    Julie's father, Christian Medeville, integrated Chateau Respide-Medeville, in the heart of the Graves region of Bordeaux, into the family estate in 1959. Today, his daughter and her husband coax great Graves Blanc and Rouge from the sandy, gravelly clay soil, allowing the purity of the fruit to shine through. At Chateau Respide-Medeville, Julie and Xavier celebrate in their wines what makes the Graves their home: the gravel soils that define the terroir.

    Graves is a large region, extending 30 miles southeast of the city of Bordeaux, along the left bank of the Garonne River. It is the only Bordeaux appellation famous for both its red and white wines, though red producing vineyards cover well over three times as much area as the whites.

    In the late 1980s, the French created the separate appellation of Pessac-Léognan within the northern confines of Graves. It includes all of its most famous properties, and the southern suburbs of the city Bordeaux itself.

    In French "graves" is a term used to indicate gravelly soils.

    Bordeaux White Blends

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    Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

    In the Glass

    Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

    Perfect Pairings

    Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

    Sommelier Secret

    Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

    MARRESPGB13_2013 Item# 147370